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Ron Lutz II | all galleries >> What're We Having? >> Poultry > Chicken Riganato with Red Potatoes
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Chicken Riganato with Red Potatoes
27-OCT-2008 Ron Lutz II

Chicken Riganato with Red Potatoes

4 Chicken Breasts - skinned, bone in or out is up to you
1/4 Cup Olive Oil
1 Lemon - juiced
1-1/2 Tspn Kosher Salt
1/4 Tspn Fresh Ground Pepper
1 Large Clove of Garlic - minced
2 Tspn Dried Oregano
Enough Red Potatoes for 4 servings - washed & cubed.
2 Cups Water
4 Tblspns Unsalted Butter

Combine everything but the chicken in a mixing bowl using a whisk. Dip the chicken pieces into the marinade and place in a storage container. Pour the remaining mixture over the chicken, cover and let it marinate in the fridge for a couple of hours, no more than 3 in all. In a baking dish place the chicken, breast side down if you used bone-in, and then pour the remaining marinade over all. Placed the cubed red potatoes over and around the chicken pieces. Pour the water over all. Put pats of butter on top. Bake in a preheated, 375F oven for 1 hour. Be sure to baste the potatoes with the juices every so often.

Canon EOS 40D ,Canon EF 35mm f/1.4L USM
1/100s f/2.5 at 35.0mm iso400 full exif

other sizes: small medium original
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